How To Make Sausage Rolls With A Breakfast Twist
Gather Your Ingredients
For the Sausage Mixture
• 1 pound breakfast sausage
• Pinch of dried sage
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons minced recent parsley
For the Pastry
2 cups (250g) plain flour, plus extra for dusting
1 teaspoon baking powder
½ teaspoon salt
125g (4oz) chilly butter, cubed
1 egg, beaten
3-4 tablespoons chilly water
1 tablespoon milk, for glazing
Flour, for dusting
Prepare the Sausage Mixture
Brown the Sausage
1. Lightly mist a big skillet with cooking spray. Brown breakfast sausage over medium warmth, breaking up with a spoon until evenly browned and no longer pink, for 8-10 minutes. Drain the grease.
2. Transfer the sausage to a medium bowl and stir within the chopped onion, salt, and pepper.
Add the Veggies and Spices
In a big bowl, combine the sausage, floor pork, bread crumbs, onion, garlic, salt, black pepper, and sage.
Mix properly and type into small meatballs.
In a separate bowl, whisk together the eggs and milk.
Dip each meatball into the egg mixture, then roll within the crushed cornflakes.
Place the meatballs on a greased baking sheet and bake at 375 levels F for 20 minutes, or till golden brown.
Serve along with your favourite dipping sauce.
Make the Pastry
Combine the Dry Ingredients
To make your own pastry:
Sift the flour into a big bowl and rub in the butter or margarine till the mixture resembles nice breadcrumbs.
Add the salt and water (a little at a time) and mix with a knife till the mixture comes together to kind a ball.
Wrap in cling movie and leave to relaxation in the fridge for no much less than half-hour.
To make your sausage rolls:
Preheat the oven to 200c (180c fan, gas 6).
Combine the sausage meat, breadcrumbs, egg, sage and onion in a big bowl and blend properly.
Add the Wet Ingredients
Preheat oven to 425°F (220°C). Grease a baking sheet.
In a large bowl, mix the flour, salt, and baking powder. Cut within the butter with a pastry blender or two knives till mixture resembles coarse crumbs. Add the milk and stir until dough simply comes together.
On a floured surface, roll out the dough to a 12×8-inch (30×20-cm) rectangle. Spread the sausage over the dough, leaving a 1-inch (2.5-cm) border around the edges. Roll up the dough from the lengthy facet, pinching the ends to seal. Cut into 12 slices.
Place the sausage rolls on the ready baking sheet. Brush with the crushed egg. Bake for 15-20 minutes or till golden brown.
Knead and Roll Out the Dough
**Make the Pastry:**
1. In a big bowl, whisk collectively the flour, salt, and sugar.
2. Cut the butter into small cubes and add to the flour combination.
3. Use your fingers or a pastry blender to work the butter into the flour till the combination resembles coarse crumbs.
**Knead and Roll Out the Dough:**
1. Add the milk, one tablespoon at a time, till the dough simply comes collectively. Be careful to not overwork the dough.
2. Wrap the dough in plastic wrap and refrigerate for no much less than 30 minutes.
3. On a lightly floured surface, roll out the dough to a 9×12-inch rectangle.
Assemble the Sausage Rolls
Spread the Sausage Mixture
Preheat oven to 400°F (200°C).
Unroll the puff pastry sheet on a lightly floured surface and reduce it into 12 rectangles.
Divide the sausage mixture evenly among the rectangles.
Roll up every rectangle tightly, starting from one of many short ends.
Place the sausage rolls on a baking sheet lined with parchment paper and brush them with beaten egg.
Bake for 20 minutes, or until golden brown and cooked via.
Roll Up the Pastry
• Preheat oven to 375 degrees F (190 degrees C).
• Line a baking sheet with parchment paper.
• In a large bowl, combine the sausage, eggs, bread crumbs, onion, salt, and pepper.
• Mix nicely.
• Divide the sausage combination into 12 equal portions.
• On a flippantly floured surface, roll out each portion right into a 6-inch (15 cm) long rope.
• Place a line of sausage rope down the center of each pastry sheet.
• Roll up the pastry, starting from the long side and ending with the short aspect.
• Crimp the sides to seal.
• Place the sausage rolls on the ready baking sheet.
• Bake for 20-25 minutes, or until golden brown.
Cut and Bake
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Bring the pastry how To make sausage room temperature for 5-10 minutes, or until it’s straightforward to work with.
Unroll the pastry sheet on a frivolously floured floor. Spread the sauce over the pastry, leaving a 1cm border at the prime of the pastry. Sprinkle with cheese.
Top with the sausages, facet by side. Brush the pastry border with egg and punctiliously roll up the pastry, ranging from the bottom. Press to seal the perimeters.
Cut into 12 even slices. Place on the ready baking tray and brush with egg. Bake for 25-30 minutes, or until golden brown and cooked through.
Set aside for 5 minutes earlier than serving heat.